Easy Lasagna with Cheese

This easy lasagna recipe brings together layers of rich meat sauce and a creamy cheese blend for a comforting, crowd-pleasing dinner. The sauce is deeply savory with garlic, onions, and herbs, while the cheese mixture combines ricotta, cottage, and mozzarella for a luscious texture that stays moist even after reheating. Each noodle is perfectly cooked al dente to hold up to the generous layers. After baking and resting, the lasagna slices beautifully and retains just the right amount of gooeyness, making it a favorite meal to share with family and friends.

I first made this on a quiet weekend craving comfort food with little fuss and now my kids ask for it all the time. The trick of mixing cottage with ricotta cheese creates a richness that feels indulgent yet stays moist through leftovers.

Ingredients

• Ground beef: with 15 to 20 percent fat content adds juicy rich flavor but lean beef or half Italian sausage can be used instead
• Yellow onion and garlic: create a savory base with lots of aroma for the sauce
• Dry red wine or beef broth: deepens the flavor of the meat sauce without overpowering it
• Marinara sauce: brings classic tomato sweetness and acidity homemade or a quality store bought brand works well
• Dried thyme: adds subtle herbal notes and can be replaced with Italian seasoning or basil if preferred
• Granulated sugar: balances the tomato sauce acidity for smooth flavor
• Fresh parsley: brightens both the sauce and cheese mixture for freshness
• Lasagna noodles: cooked al dente keep their shape and prevent mushiness in the final dish noboil noodles are a convenient substitute
• Cheeses: Mozzarella, ricotta, and cottage cheese combined give creamy texture and moisture for luscious layers
• One large egg: binds the cheese mixture so the layers hold together neatly

Instructions

Sauté the Aromatics and Brown the Beef:

Heat olive oil in a deep pan over medium high heat. Add diced onion and ground beef and cook while breaking up the meat for about five minutes until the beef loses its pink color. Add minced garlic and stir for another minute until fragrant. This slow cooking builds a rich flavorful base.

Simmer the Meat Sauce:

Pour in a quarter cup of red wine and cook for two minutes until almost evaporated. Stir in marinara sauce, salt, pepper, dried thyme, sugar, and chopped fresh parsley. Bring to a gentle simmer, cover, and cook for five minutes to let the flavors meld.

Prepare the Cheese Mixture:

In a large bowl, combine cottage cheese, ricotta, one cup shredded mozzarella, the egg, and two tablespoons chopped parsley. Mix thoroughly so everything is evenly incorporated. This creates a creamy and well bound cheese layer.

Cook and Cool the Noodles:

Preheat oven to 375 degrees Fahrenheit. Boil a large pot of salted water and cook the lasagna noodles just until al dente following package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.

Assemble the Lasagna Layers:

Spread half a cup of meat sauce evenly on the bottom of a 9by13 inch casserole dish. Lay three noodles over the sauce. Spread one third of the remaining meat sauce evenly on the noodles, sprinkle with one cup mozzarella, then layer half the cheese mixture on top. Repeat layers once more finishing with a final noodle layer topped with remaining meat sauce and mozzarella.

Bake and Finish:

Poke 9 to 12 toothpicks spaced evenly across the top to lift foil from touching the cheese. Cover with foil and bake at 375 degrees Fahrenheit for 45 minutes. Remove foil and broil for 3 to 5 minutes until the cheese is golden brown and bubbling. Let the lasagna rest for 30 minutes before slicing to set the layers perfectly.

I love how the fresh parsley adds a surprising brightness to the sauce and cheese mixture. One weekend I made this for a big family dinner and watching everyone savor those bubbling cheesy layers was a special moment I remember fondly.

Storage Tips

Store lasagna covered in the refrigerator for up to two days whether baked or unbaked. For longer storage wrap tightly with foil and plastic wrap or place in an airtight container and freeze for up to three months. Thaw in the fridge overnight and reheat in the oven at 350 degrees Fahrenheit until warmed through for best results.

Ingredient Substitutions

Feel free to swap half the ground beef for Italian sausage if you prefer pork and want extra seasoning. Whole milk ricotta can replace reduced fat ricotta for richer cheesiness. Noboil noodles save time but remember to add extra moisture in your sauce to prevent dryness. Red wine can be substituted with beef or chicken broth for a non alcoholic option.

Serving Suggestions

Pair lasagna with a crisp Caesar or Greek salad to cut through the richness. Garlic bread or fresh focaccia are perfect for soaking up every last bit of sauce. For a lighter side, a Caprese salad with fresh tomatoes and basil or a refreshing Panzanella salad brightens the meal beautifully.

This lasagna is a reliable make ahead comfort dish that freezes and reheats well. Let it rest before slicing for the best presentation and serving experience.

Common Recipe Questions

→ What cheeses are used in this lasagna?

A blend of ricotta, cottage, and shredded mozzarella cheeses is used. Cottage cheese adds moisture, ricotta gives creaminess, and mozzarella melts to form a gooey top layer.

→ How should lasagna noodles be cooked?

Boil noodles in plenty of salted water until just al dente, then rinse with cold water to stop cooking and prevent sticking during assembly.

→ Can I prepare the meat sauce in advance?

Yes, the meat sauce can be made one or two days ahead to allow flavors to develop and save time while assembling.

→ Why rest lasagna before slicing?

Resting allows the layers to set, ensuring the slices hold their shape and don’t slide apart when cut.

→ How do I prevent foil from sticking to the cheese topping?

Poke toothpicks evenly spaced across the top just under the foil to keep it lifted and prevent sticking to the melted cheese.

→ What can I substitute for red wine in the meat sauce?

Beef or chicken broth can replace red wine, adding moisture and depth of flavor without alcohol.